How often should I sharpen my kitchen knives?

For most home cooks, sharpening every 2 3 months is sufficient. Between sharpenings, use a honing steel before each use honing realigns the blade edge without removing material. Premium knives (Wusthof, ZWILLING) need sharpening less frequently, while budget knives may need monthly attention. A good rule: if a knife can't slice a ripe tomato without squishing it, it needs sharpening.